Marmalade Glazed Halloumi
Marmalade Glazed Halloumi Salad
A bright, sticky, salty-sweet halloumi salad by Emily Lloyd of @emilyontoast, using The Artisan Kitchen Sorrento Lemon Marmalade.
Photo credit: Emily Lloyd
Quick Answer
Marmalade glazed halloumi is made by frying halloumi until golden, then coating it in lemon marmalade while the pan is still hot. The marmalade melts into a glossy citrus glaze, balancing the salty cheese with sweetness, citrus brightness and a sticky finish.
A Marmalade Recipe We Loved
This recipe is inspired by food creator Emily Lloyd, better known on Instagram as @emilyontoast, who originally shared a marmalade glazed halloumi reel using The Artisan Kitchen Sorrento Lemon Marmalade.
Emily’s original version used Laverstoke Park Farm Buffalomi, a halloumi-style grilling cheese made with buffalo milk. The combination of golden cheese, citrus marmalade, roast potatoes, salad leaves and a creamy marmalade dressing is simple, clever and absolutely worth bringing back.
Full credit and thanks to Emily Lloyd for the original recipe idea and to Laverstoke Park Farm for the Buffalomi used in her version.
Photo credit: Emily Lloyd
Why Marmalade Works So Well with Halloumi
Halloumi is salty, rich and firm enough to fry until golden. Marmalade brings citrus sweetness, brightness and a glossy texture. Together, they create that irresistible sweet-savoury balance that works beautifully in warm salads, sharing plates and quick lunches.
Lemon marmalade is especially good here because it keeps the dish bright rather than heavy. The citrus cuts through the richness of the cheese and turns into a sticky glaze in seconds.
Recipe
Marmalade Glazed Halloumi Salad
Serves: 1 generous portion or 2 lighter portions
Total time: around 25 minutes
Ingredients
For the Halloumi
100g Laverstoke Park Farm Buffalomi, or halloumi
25g The Artisan Kitchen Sorrento Lemon Marmalade
For the Salad
Mixed salad leaves
200g new potatoes
1 tbsp olive oil
Small sprig of rosemary, finely chopped
Fresh parsley or basil, chopped
For the Dressing
2 tbsp natural yoghurt
1 tbsp mayonnaise
1 tsp The Artisan Kitchen Sorrento Lemon Marmalade
Method
1. Roast the Potatoes
Cut the new potatoes into bite-sized pieces. Toss with olive oil, rosemary and a little seasoning. Roast in an air fryer at 200°C for 18 to 20 minutes, or until golden and crisp.
2. Make the Dressing
Stir together the yoghurt, mayonnaise and Sorrento Lemon Marmalade until smooth. Taste and adjust with a little more marmalade if you want a brighter citrus note.
3. Fry the Halloumi
Heat a frying pan over a medium-high heat. Slice the Buffalomi or halloumi and fry until golden on both sides.
4. Add the Marmalade Glaze
Turn off the heat, then immediately add the Sorrento Lemon Marmalade to the pan. Toss gently so the cheese becomes coated in a glossy citrus glaze.
5. Assemble the Salad
Arrange the salad leaves in a bowl. Add the roast potatoes, then top with the marmalade glazed halloumi. Spoon over the creamy marmalade dressing and finish with chopped herbs.
One important little detail
Add the marmalade after turning off the heat. You want it to melt around the golden cheese and become glossy rather than catch on the bottom of the pan.
What Is Buffalomi?
Buffalomi is a halloumi-style grilling cheese made by Laverstoke Park Farm. Emily used it in her original marmalade glazed halloumi recipe. It has the familiar golden crust and squeaky texture of halloumi, with extra richness from buffalo milk.
You can use traditional halloumi if Buffalomi is not available, but the richer cheese does work beautifully with lemon marmalade.
Which Marmalade Should I Use?
Emily originally used The Artisan Kitchen Sorrento Lemon Marmalade, which is the natural choice for this recipe because of its bright citrus character.
You could also try this with Seville Orange Marmalade, Lime Lemon Vanilla Marmalade or Pink Grapefruit Marmalade for a slightly different citrus profile.
Serving Ideas
Serve this warm as a quick lunch, add it to a mezze-style sharing board, or pile it into flatbreads with salad leaves and extra dressing. It also works well alongside roasted vegetables, couscous or grains.
Photo credit: Emily Lloyd
Further Reading & Shop the Recipe
Make It with Sorrento Lemon Marmalade
Discover Laverstoke Park Farm Buffalomi
Frequently Asked Questions
Can you glaze halloumi with marmalade?
Yes. Marmalade works beautifully as a quick glaze for halloumi. Add it after frying the cheese, once the heat is turned off, so it melts gently without burning.
What marmalade works best with halloumi?
Lemon marmalade works especially well because it brings brightness and freshness. Orange, lime or grapefruit marmalade can also be used.
Can I make this recipe ahead?
The dressing and potatoes can be prepared ahead, but the halloumi is best fried and glazed just before serving.
Recipe Credit
Recipe by Emily Lloyd, @emilyontoast, who originally shared marmalade glazed halloumi using The Artisan Kitchen Sorrento Lemon Marmalade.
Adapted and written for The Artisan Kitchen by Sarah Churchill, chef and founder of The Artisan Kitchen.
